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Ingredients
US|METRIC
6 SERVINGS
- 3 cups white rice flour (regular)
- 1 1/2 cups cornstarch
- 2 1/4 cups pure cane sugar (fine, I used Florida Crystals brand which is a very pale color, but white will work)
- 3/4 tsp. baking soda
- 1 Tbsp. baking powder
- 1 1/2 tsp. fine salt
- 3 3/4 cups full fat coconut milk (room temp!, Thai kitchen is the absolute best texture of milk)
- 1 1/2 cups coconut butter (liquid, slightly warmed, I use the MaraNatha brand from Sprouts, I’m sure other locations sell it too)
- 2 Tbsp. vanilla extract
- 336 grams vegan butter (Earth Balance, sticks)
- 1 1/2 cups Spectrum Organic Shortening
- 7 1/2 cups powdered sugar (I used Sprouts Vegan)
- 1 Tbsp. vanilla powder (white, this keeps the icing nice and white and is alcohol-free, but you could sub with extract if you like, but use half)
- 3 Tbsp. coconut milk
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